Paleo PBJ Pancakes

Yes, my pancakes are purple.  I have purple sweet potatoes in the house, but no over-ripe bananas!  You can use either over-ripe banana or mashed sweet potato to make this recipe.  Great post workout recovery carbohydrates!

Paleo PBJ Pancakes

Ingredients:

Pancakes

9oz mashed sweet potato (or banana)

2 large eggs

1/8 tsp. Himalayan sea salt

1/8 tsp. vanilla

Optional: 1/8 tsp cinnamon or pumpkin pie spice (to compliment sweet potato)

Jam

1 cup frozen fruit (I used blackberries)

2 pitted dates

1 tbl. chia seeds

1/4 cup warm water

Favorite nut butter (I use Trader Joe’s creamy salted cashew butter)

Method:

Pancakes

Mash potato or banana and with a fork whisk in eggs, salt, and vanilla.  Heat a NON-STICK skillet over medium heat.  Add 2 tbl. of the pancake batter to the skillet and smooth into an evenly thick round ~3 inches in diameter.  Note – keep these pancakes to this size so that they are easy to flip.  Cook ~3 minutes per side.  Recipe yields 6.5 pancakes at ~3″ diameter.

Jam

Add frozen fruit, dates, chia seeds and warm water to a food processor or Vitamix and process until smooth.  Recipe yields 3/4 cup jam.

Serve pancakes with jam and nut butter.

Approximate macros for half the pancakes with 1 tbl. cashew butter and 1 tbl. blackberry jam:

Calories              305

Fat                       6g

Carbohydrates  35g

Protein               10g

Tags: banana pancakes, clean pancakes, Paleo PBJ pancakes, sweet potato pancakes